To get the [dough] ball rolling, here is my entry. It is new for me because it is the first time I haven't precooked the mushrooms. In this case, the mushrooms are sliced paper-thin on a mandolin. They cook quickly, there is little moisture released, and the fragrance is captured by the upper crust. I made three of these focaccia di Recco today for a light lunch:

Beautiful Don... But a little unfair. How am I supposed to gain access to Huitlacoche in New Hampshire?!? Nice start to the challenge. I'm still brainstorming, and I think I'll be able to post pics instead of links from now on.

buceriasdon

Thanks everyone ! I saw some oyster mushrooms at the store to day and just had to bring them home. A pizza tonight and stir fry tomarrow night. I went through my pantry and found a can of coconut milk. Two hour dough. oh well.1C. coconut milk1/4C Hoisin sauce2T. oyster sauce1T. smooth peanut butter1T. Rooster brand hot chili sauce4 cloves garlic finely chopped1t. ginger finely shredded1t. cornstarchMethod:Blend cornstarch with a couple of tablespoons of coconut milk. Heat all ingredients in a pan until simmered for 15 minutes stirring from time to time. Do not allow to boil. Upon cooling it will thicken up. A light coat of sauce, light on cheese, sliced green onion and slivered basil. Sublime.Don

buceriasdon

This was a fun and very tasty personal size deep dish. Sauteed buttons with green pepper, onion and garlic. I layered some mozz at the bottom, followed by some hand crushed plum tomatoes then the mushroom mix with some chopped black olives. Garnished with crushed oregano.Don

buceriasdon

Thanks CDN, I ate it all,oink/oink. I've come to the conclusion based on the very few deep dish I've made that semolina flour, I have none now, is an aid to pulling the sides up, but I discovered last night that with floured hands it helped dry the surface just enough to keep the sides from falling. I wish I could find more of these black enameled pans, oh well. I have more ideas for this month but I'm running out of time Don